A delight for chicken lovers, this chapter features a wealth of flavors: from classic Southern Fried Chicken to succulent Sweet and Sour Chicken to Chicken Egg Rolls to delightfully tender and spicy Chicken Fajitas.
- Asparagus Chicken
- Broccoli-Chicken Stir-Fry
- Byron's Chicken Enchiladas
- Chicken Al Greco
- Chicken Cacciatore
- Chicken Egg Rolls
- Chicken Fajitas
- Chicken Fingers
- Chicken Hot
- Chicken Kiev
- Chicken Pot Pie
- Chicken Stroganoff
- Chicken Tetrazzini
- Chicken with Artichokes
- Chinese Almond Chicken
- Coq au Vin Simplicity
- Lazy Day Barbecued Chicken
- Lemon Chicken
- Old Country Oven Fried Chicken
- Oven Barbecued Chicken
- Southern Fried Chicken
- Sweet and Sour Chicken
- Moo Goo Gai Pan
- Quick and Easy Chicken and Rice
- Red Chicken Enchiladas
- Walnut Chicken
- White Chili Arizona
- Add Your Favorite Chicken Recipe
Here's another Terrific Recipe from the "Chicken Dishes" Chapter; Enjoy!
Byron's Chicken Enchiladas
(From The American Gourmet Collection Cookbook)
1 cup chopped Onion
2/3 cup chopped Green Pepper
2 tablespoons Butter
3 cups chopped cooked Chicken
1 4-oz can Green Chilies (diced)
3 tablespoons Butter
1/4 cup Flour
1/8 teaspoon Black Pepper
1 teaspoon ground Coriander
3/4 teaspoon Salt
2-1/2 cups Chicken Broth
1 cup Sour Cream
1-1/2 cups Monterey Jack Cheese
12 6-inch Yellow Corn Tortillas
1. Preheat oven to 350.
2. In a large saucepan, saute onion and green pepper in 2 tablespoons butter until onion is almost transparent. Remove from heat. In a large bowl, combine the onion-green pepper mixture with green chilies and chopped chicken; set aside.
3. In a small cup, combine flour, pepper, coriander, and salt. Set aside.
4. In the same saucepan in which the vegetables were sauteed, melt 3 tablespoons butter. Stir in flour mixture. Add chicken broth all at once and cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more.
5. Remove from heat and stir in sour cream and 1/2 cup Monterey Jack cheese until melted. Stir 3/4 cup of this mixture into the chicken mixture.
6. Pour a thin layer of this sauce into the bottom of a 13 x 9 x 2 baking dish. Dip each tortilla into the remaining sauce to soften, and line the bottom of the baking dish with a single layer of tortillas.
7. Spread the tortilla layer with one half of the chicken mixture, cover with a single layer of sauce-softened tortillas, and pour the remaining sauce over all. Sprinkle the remaining cheese evenly over the top.
8. Bake at 350, uncovered, for 25 minutes, or until cheese and sauce are bubbly.
This is especially good when served with Spanish Rice (see recipe in Pasta & Rice chapter) and homemade refried beans. Serves 6.
